Gilded Cage Breadsticks Cheese (Printable Version)

Elegant homemade breadsticks encase a selection of fine cheeses, perfect for sophisticated entertaining.

# What You Need:

→ Breadsticks

01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon sugar
04 - 1/2 teaspoon fine sea salt
05 - 2/3 cup lukewarm water
06 - 2 tablespoons olive oil
07 - 1 egg yolk (for glaze)
08 - 1 tablespoon sesame seeds (optional)

→ Cheese Selection

09 - 3.5 ounces triple-cream Brie, cubed
10 - 3.5 ounces aged Comté, cubed
11 - 2.8 ounces truffled goat cheese, shaped into small balls
12 - 2.8 ounces blue cheese (e.g., Roquefort), crumbled
13 - 1.75 ounces Parmigiano Reggiano, shaved

→ Accompaniments (optional)

14 - 1 small bunch seedless red grapes
15 - 2 tablespoons honey or fig jam
16 - Fresh herbs (thyme, rosemary), for garnish

# Steps:

01 - In a large bowl, combine flour, yeast, sugar, and salt. Add water and olive oil. Mix until dough forms, then knead for 8 to 10 minutes until smooth and elastic.
02 - Cover bowl and let dough rise in a warm spot for 30 minutes, or until doubled in size.
03 - Preheat oven to 390°F. Line a baking tray with parchment paper.
04 - Divide dough into 18 to 20 pieces. Roll each piece into a thin stick approximately 1/8 inch thick and 10 inches long.
05 - Arrange breadsticks on tray. Lightly brush with egg yolk and sprinkle with sesame seeds if desired.
06 - Bake for 15 to 18 minutes, turning once, until golden and crisp. Allow to cool completely.
07 - On a serving platter, pile cheeses in the center. Add grapes, honey or jam, and fresh herbs if using.
08 - Carefully construct a dome of breadsticks over the cheese mound, using cheeses and breadsticks for support. For stability, gently press breadsticks into cheese or use a small bowl as a mold, then remove it.

# Expert Pointers:

01 -
  • It looks like you spent hours in a French kitchen, even though it only took you an afternoon.
  • Every guest will remember the moment you lifted off those crispy golden sticks to reveal the treasure inside.
  • You get to play with cheeses you might not buy any other time, without commitment or waste.
02 -
  • If your dough didn't rise properly, your breadsticks will be dense and won't crisp well—always check that the water is warm enough and that your rising spot is genuinely warm, not just room temperature.
  • The dome is sturdier than you think; lean those breadsticks in without fear, because the cheeses will hold them, and the crackling sound when someone breaks through is part of the experience.
  • Serve this within an hour of assembly so the breadsticks stay crisp—if you build it too far ahead, they'll begin to soften from the moisture rising off the cheeses.
03 -
  • Roll your breadsticks as thin and consistent as you can manage; they'll bake more evenly and look more refined when they're arranged into the dome.
  • Keep the cheeses cold until the last moment, because they'll hold their shape better and feel more elegant when people select them from the board.
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